Old favorites…New discoveries. Fresh and easy!

Pork Fried Rice

The recipe I use for fried rice is in a little cookbook by Bonnie Tandy Leblang and Joanne Lamb Hayes, called Rice. It’s really more of a guideline for fried rice, because the possibilities for variations are endless.

I happened to have leftover pork tenderloin, but you could use any leftover meat or seafood. The authors used water chestnuts; I added diced red pepper instead. They give suggestions for other substitutions: bamboo shoots, bean sprouts, mushrooms, pimientos, onions, or celery.

It’s best to use leftover rice, too. The rice should be cooked ahead of time and refrigerated; refrigeration makes the rice dry out a bit which makes it better for fried rice.

Basically, this is a great recipe for leftovers! It’s good enough, though, to cook up a batch of rice to refrigerate just for fried rice in a day or two.

1. Using your fingers, separate the rice so the grains aren’t stuck together.

2. Heat the oil in a large skillet over medium-high heat. (A 12-inch cast iron skillet is ideal.)

3. Add the red peppers (or any other raw vegetable that you’re using) and stir-fry for about 30 seconds. Add the pork and stir-fry for about a minute. Add the rice and stir-fry until it is all well-coated with the oil and warm, but not browned.

4. Make a well in the center of the rice and add the beaten eggs. Stir-fry to distribute the eggs throughout the rice. They will cook very quickly.

5. Add the peas, oyster sauce, soy sauce, and sesame oil. Continue to stir-fry for a few seconds. Stir in the green onions and serve.